While chili mixture is simmering, prepare tortilla cups: Preheat oven to 375 degrees F. Using an 18" by 12" piece of heavy-duty foil, mold the foil around outside of a 1-quart bowl. Carefully remove foil bowl from the 1-quart bowl. Gently press 1 flour tortilla into foil bowl; place on large cookie sheet. Repeat with more foil and tortillas to make 2 more tortilla cups. Bake 12 to 15 minutes until tortillas are crisp and golden. Remove tortilla cups from foil to wire rack to cool. Using same foil bowls, repeat with remaining 3 tortillas to make 6 tortilla cups in all.

To serve, chop 1 tomato; thinly slice remaining tomato. On each of 6 dinner plates, place 1 tortilla cup. Line cups with lettuce leaves; spoon chili mixture into cups and top with chopped tomato. Garnish with jalapeño peppers and sliced tomato.